The meringue was light and sweet; an ethereal confection that contrasted nicely with the richness and tartness of the base layer. The limes– ten of the worthy fruits gave their lives to this endeavor– were farm born and raised. Pennsylvania limes aren’t common, but they is tasty.
A whipped-cream cheese ring graced the outer radius of the pie, in an effort to conceal the fact that the meringue had pulled towards the center during baking. This subterfuge worked in our favor, as the creaminess built in a new, yet subtle dimension to the overall experience.
And the meringue shamrock the Pie Master crafted crowned the effort nicely.
This was, in spite of a willful meringue, perfect pie.

I really like your lucky pie post. But more so because it shows yet another interesting pie. I think you could branch out now that I see you’ve stopped posting on pie.

I suggest you have a pie tally. Categorize them, perhaps rate them with a simple number scale and then keep a pie journal of pie slices consumed. That would be a fabulous set of statistics. How much pie can one consume in a year. You’ll need to go back a little so we have a little summary for your past consumption pre blog. Then as you go forward you’ll see 5 apple pies, 7 cheese and fruit, blueberry, 7 cherry etc for any given year. This will be incentive for more pie makers to offer you pie to try, well eat, as there isn’t trying possible with pie.